Pizza Pockets
1½ cups tomato sauce
Oregano
Basil
2 cans refrigerated crescent rolls (8 crescents each)
4 oz. pepperoni slices
2 cups mozzarella cheese
Mix tomato sauce and spices to taste in a small bowl. Divide dough into 8 rectangles, do not break down into triangles. Seal perforations and roll the dough out a bit to make it bigger. Arrange 6 slices of pepperoni into the middle. Add about 1 tbsp tomato sauce and top with about 2 tbsp cheese. Fold and seal the edges. Place on a cookie sheet to freeze. Once frozen transfer to zipped freezer bag.
To prepare for serving, place on a cookie sheet, frozen. Bake at 375° for 25-30 minutes or until golden brown. These tend to leak sauce and cheese but they are still yummy.
Wednesday, October 21, 2009
Chicken Parmesan
This takes some work initially but is yummy.
Chicken Parmesan
1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
6 boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet. Bake in preheated
375º F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is fully cooked.
Freeze in 1 gallon bag with separate bag of shredded cheese. Reserve can of tomato sauce for this meal.
To serve, thaw overnight in the refrigerator. Reheat chicken in 375º F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted. Makes 4 servings
Chicken Parmesan
1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
6 boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet. Bake in preheated
375º F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is fully cooked.
Freeze in 1 gallon bag with separate bag of shredded cheese. Reserve can of tomato sauce for this meal.
To serve, thaw overnight in the refrigerator. Reheat chicken in 375º F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted. Makes 4 servings
Chicken Cordon Bleu
This is surprisingly yummy.
Easy Chicken Cordon Bleu
4 Chicken Breasts
1 can cream of chicken soup
4 slices swiss cheese
4 slices ham
1 cup bread crumbs
To Freeze:
Thaw chicken and place in bottom of 9”x13” pan. Pour soup on top, then ham, cheese and bread crumbs.
To Prepare:
Thaw overnight and bake at 375º for 45 minutes. To prepare from frozen - bake, covered for one hour at 400º, then uncover and cook for an additional 30 minutes.
Easy Chicken Cordon Bleu
4 Chicken Breasts
1 can cream of chicken soup
4 slices swiss cheese
4 slices ham
1 cup bread crumbs
To Freeze:
Thaw chicken and place in bottom of 9”x13” pan. Pour soup on top, then ham, cheese and bread crumbs.
To Prepare:
Thaw overnight and bake at 375º for 45 minutes. To prepare from frozen - bake, covered for one hour at 400º, then uncover and cook for an additional 30 minutes.
Costa Vida Pork
Costa Vida Pork
1 pork loin (I buy a big one at Costco and use a third)
2 cans jalapeno El Pato in the green can (if you like it sweet use only one can)
1 cup brown sugar
A dash of cumin
Sprinkle of pepper
Sprinkle of garlic salt
Combine all ingredients in a one gallon freezer bag and freeze.
To prepare for serving, thaw overnight. Cook in a crock pot for 6 to 8 hours on low.
If you have been to Costa Vida you know how good this is on quesadillas, in burritos, in tacos or on a salad! Just shred it and let your imagination run wild!
If you like the rice here is the recipe:
Costa Vida Rice:
1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro
1 tsp oil
1 fresh lime
Cook rice with all ingredients but lime on stove or rice cooker. Squeeze lime juice over rice and mix before serving.
1 pork loin (I buy a big one at Costco and use a third)
2 cans jalapeno El Pato in the green can (if you like it sweet use only one can)
1 cup brown sugar
A dash of cumin
Sprinkle of pepper
Sprinkle of garlic salt
Combine all ingredients in a one gallon freezer bag and freeze.
To prepare for serving, thaw overnight. Cook in a crock pot for 6 to 8 hours on low.
If you have been to Costa Vida you know how good this is on quesadillas, in burritos, in tacos or on a salad! Just shred it and let your imagination run wild!
If you like the rice here is the recipe:
Costa Vida Rice:
1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro
1 tsp oil
1 fresh lime
Cook rice with all ingredients but lime on stove or rice cooker. Squeeze lime juice over rice and mix before serving.
Chicken Packets
This is good even if you don't dip it in butter and bread crumbs...
Chicken Packets
2 cups cooked, chopped chicken
8 oz cream cheese, softened
1 tbsp chopped chives (I use dried)
2 tbsp milk
Salt to taste
½ cup crushed, seasoned bread crumbs
2 packages refrigerated crescent rolls
¼ cup melted margarine
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling and store in 1 quart freezer bag. Put bread crumbs in another bag and free them with the filling. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packed in melted margarine and coat with bread crumbs.
Place packets on baking sheet. Bake at 350º for 20 minutes or until golden brown.
Chicken Packets
2 cups cooked, chopped chicken
8 oz cream cheese, softened
1 tbsp chopped chives (I use dried)
2 tbsp milk
Salt to taste
½ cup crushed, seasoned bread crumbs
2 packages refrigerated crescent rolls
¼ cup melted margarine
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling and store in 1 quart freezer bag. Put bread crumbs in another bag and free them with the filling. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packed in melted margarine and coat with bread crumbs.
Place packets on baking sheet. Bake at 350º for 20 minutes or until golden brown.
Aztec Quiche
This is super yummy. Even my picky kids eat it.
Aztec Quiche
1 ¼ cups grated Monterey Jack cheese
¾ cup grated mild cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4-ounce can diced green chilies
1 cup half and half
3 eggs, beaten lightly
½ teaspoon salt
1/8 teaspoon ground cumin
Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. Stir together in a bowl the half-and-half, eggs and seasonings. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil and put in freezer.
To prepare for serving, thaw pie and remove foil. Bake uncovered at 325º for 40 to 50 minutes.
Makes 6 to 8 servings
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